Pine Nuts

Badia Spices in Miami recalled 3,800 pounds of packaged pine nuts on Thursday, saying they may be contaminated with salmonella. The nuts were sold in retail stores in Florida and four other states from June to October, Badia said. Badia repackaged the nuts purchased in bulk from a New Jersey firm that recalled them this month after several illnesses. Samples contained salmonella bacteria. Badia recalled 1-ounce packages marked with UPC code 033844-00068 and lot number 84666, and 2-ounce bottles with UPC code 033844-00733 and lot numbers 83184 and 85442.

TIP: Baking tends to be a more scientific and calculated art than savory cooking. Knowing when and what you can or cannot substitute diverts kitchen disasters. And yes, we all have them. But baking also creates a stage for creative expression. The granola cupcakes are a perfect example of a recipe that lends itself to substitutions. As you begin to stock your holiday baking pantry, consider keeping these alternatives on hand. •Alternate butters with peanut, sunflower, soy, cashew or tahini.

If you've ever gazed up at a pine tree and wondered if you could harvest some fresh pine nuts from those cones, the answer is yes -- and good luck. Pine nuts, also known by their Italian and Spanish names, pignoli and pinon (often spelled pinyon), come from specific varieties of pine trees, about 20 worldwide, that produce edible seeds. The individual seeds are encased in a hard shell inside the pine cone. After harvesting, the cones must first be heated, then left to dry before small, hard seeds can be shaken out of the cones.

Pine nuts or pignoli are the tiny seeds from a specific species of pine tree that grows in Italy, China, Spain, Portugal and Australia. When I used to shop for pine nuts, I wondered why they were so expensive, until I learned that they are normally harvested by hand. Moreover, pine trees only start producing pine nuts after 25 years and only become commercially viable after 75 years. Pine nuts are still an integral part of Italian cuisine and are a staple in most pesto recipes. They are also used by Indian tribes from Mexico and the southern United States.

Side dish Avocado-Mango Toss With Toasted Pine Nuts Chef Steve's tip: Make sure both the avocado and mango are ripe. I suggest using a Hass avocado as it is rich and buttery. Pine nuts give this salad crunch as well as a welcome romantic boost. They have the reputation of being an aphrodisiac since Roman times when they were used as a cure for a lackluster love life. 2 tablespoons pine nuts 1 ripe Hass avocado, peeled, pitted and cut into chunks 1 ripe mango, peeled, seeded and cut into chunks 1/4 cup minced red bell peppers 1/4 teaspoon crushed dried red pepper flakes Juice of 1 lime 2 teaspoons extra-virgin olive oil 2 teaspoons honey 2 tablespoons minced cilantro Kosher salt, to taste 2 cups bite-size pieces field greens, arugula leaves or baby spinach leaves, optional Heat a small nonstick saute pan over medium heat and add the pine nuts.

Q: My wife and I love the Ocean Burger at Jimbo's Sandbar in Dania Beach. A while back it was removed from the menu and we would love to have the recipe. Can you help? Thanks. - Jim and Jeanine Caruso, Sunrise A: I have good news for you Jim and Jeanine. You'll be happy to know that not only was I able to get the ocean burger recipe but, due to popular demand it's back on the menu. According to Chef Tommy "Pineapple" Villanueva, Jimbo's Sandbar ( 6200 North Ocean Dr., Hollywood, 954-927-9560 JimbosSandbar.com)

Q: What exactly is pesto? I thought it always included pine nuts. But I've seen a lot of things lately that don't contain pine nuts, yet are called pesto. A: Pesto comes from an Italian word that means "pounded. " It originally was made with a mortar and a pestle, a stubby tool you use to crush ingredients together. The classic version, of course, is basil, pine nuts, garlic, parmesan and olive oil. But you crush all kinds of things together. The base can range from basil to arugula and the nuts can range from walnuts to pine nuts.

"Vegan 101: Master Vegan Cooking with 101 Great Recipes," edited by Kate DeVivo is a new series of everything-you-need-to-know cookbook series recently published by Agate Surrey. The book introduction covers the basics of vegan cooking and provides tips on how to get the best results from the recipes. The recipes are easy to follow and the book has photos of many of the recipes. Below are some of my favorite selections from the book which comprise healthy summertime meals.

After 23 years as captain at Uncle Tai's in Boca Raton , Michael Chang decided to go out on his own. Almost a year ago, he opened Old Place Asian Bistro & Bar in an easy-to-miss spot on Federal Highway that once housed a Chinese buffet. Judging by the number of readers who've called or emailed, Old Place already has its fans. But Chang is the first to admit that business has been slow. It's probably why two of the most intriguing Chef's suggestions menu items weren't available on a recent night: Crispy whole fish ($42)

What's happening in food and dining around South Florida. D'Angelo Pizza, Wine Bar, Tapas 4215 N. Federal Highway, Oakland Park, 954-561-7300, PizzaDangelo.com This two-year-old Tuscan restaurant, a branch of Angelo Elia's small chain and original Casa D'Angelo in Fort Lauderdale, has added new small plates and pizzas to its lunch/dinner menu. The additions, such as seafood salad ($14), sauteed clams and mussels ($13), and calamari and escarole soup ($9)

APPETIZER Avocado, Mint and Pine Nut Relish Steve's tip: Hass avocados are the rich and creamy ones. Choose a ripe avocado that yields to the touch. I prefer fresh oranges, but canned Mandarins are easier to use. Serve this relish over grilled vegetables, rice pilaf or on toasted French bread. Avocado, mint and pine nuts are all historically considered romance foods. This is a great way to combine them.

This week's recipes are from "Good Eating's Best of the Best: Great Recipes of the Past Decade from the Chicago Tribune Test Kitchen. " The book edited by Carol Mighton Haddix, former food editor of the "Chicago Tribune" features the "best of the best" staff selections of 50 of the favorite recipes published during the last 10 years. The book includes mouth-watering photography and editor's tips for every recipe. The "Artichoke and Pesto Pizza" recipe is one of my favorites along with a reader favorite.

Badia Spices in Miami recalled 3,800 pounds of packaged pine nuts on Thursday, saying they may be contaminated with salmonella. The nuts were sold in retail stores in Florida and four other states from June to October, Badia said. Badia repackaged the nuts purchased in bulk from a New Jersey firm that recalled them this month after several illnesses. Samples contained salmonella bacteria. Badia recalled 1-ounce packages marked with UPC code 033844-00068 and lot number 84666, and 2-ounce bottles with UPC code 033844-00733 and lot numbers 83184 and 85442.